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Zucchini Ricotta Melts

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Zucchini Ricotta Melts are a light and healthy dish that combines tender zucchini slices, creamy ricotta filling, marinara sauce, and melted mozzarella cheese. A low-carb and gluten-free alternative to traditional lasagna, this dish is perfect for a satisfying meal or appetizer, offering the rich flavors of lasagna in a fresh, zucchini-based form.

Ingredients

For the zucchini layers:

4 medium zucchini (approximately 2 pounds), sliced lengthwise into ¼-inch strips

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

For the ricotta filling:

15 oz ricotta cheese (full-fat or low-fat)

1 large egg, lightly beaten

¼ cup fresh basil, finely chopped

¼ cup fresh parsley, finely chopped

1 teaspoon lemon zest

2 garlic cloves, minced

½ teaspoon salt

¼ teaspoon black pepper

½ cup grated Parmesan cheese

For the layers and topping:

2 cups marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

¼ cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions

  • Prepare the Zucchini: Preheat the oven to 400°F (200°C). Lay zucchini slices on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and pepper. Toss to coat and arrange in a single layer. Roast for 15-20 minutes, flipping halfway, until tender and slightly browned. Set aside.

  • Make the Ricotta Filling: In a bowl, combine ricotta cheese, beaten egg, basil, parsley, lemon zest, garlic, salt, pepper, and Parmesan. Stir until smooth and well mixed.

  • Assemble the Zucchini Ricotta Melts: Spread a thin layer of marinara sauce at the bottom of a baking dish. Add a layer of roasted zucchini slices, slightly overlapping. Spoon a generous amount of ricotta mixture over the zucchini and spread evenly. Repeat with another layer of zucchini, ricotta filling, and a final layer of zucchini.

  • Top with Sauce and Cheese: Pour the remaining marinara sauce over the top layer of zucchini. Sprinkle shredded mozzarella and grated Parmesan evenly over the sauce.

  • Bake: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.

  • Garnish and Serve: Let cool for a few minutes before serving. Garnish with fresh basil leaves and enjoy warm.

Notes

Add Protein: For added protein, layer cooked ground beef, turkey, or sausage between the zucchini slices.

Vegan Version: Substitute ricotta cheese with plant-based ricotta and use dairy-free mozzarella and Parmesan cheese.

Add Veggies: Add extra sautéed vegetables like spinach, mushrooms, or bell peppers to the ricotta filling for added flavor.

Spicy Kick: Add red pepper flakes to the marinara or ricotta mixture for extra spice.

Find it online: https://justsosavory.com/zucchini-ricotta-melts/